1 (8-ounce) baguette, sliced crosswise into 24 pieces
1 medium zucchini
1 medium red bell pepper, quartered
1 tablespoon fresh lemon juice
1/4 teaspoon salt
5 garlic cloves, minced
3 canned anchovy fillets, rinsed and minced
1/4 cup extravirgin olive oil
2 tablespoons chopped fresh flat-leaf parsley
How to Make It
Arrange baguette slices in an even layer on a baking sheet. Broil 1 minute or until toasted. Cool completely on baking sheet.
Prepare grill or grill pan.
Slice zucchini lengthwise into 3 equal pieces. Arrange zucchini pieces and bell pepper quarters, skin side down, in a single layer on grill rack or grill pan coated with cooking spray, and grill 3 minutes on each side or until lightly browned and crisp-tender. Chop zucchini and bell pepper; cover and keep warm.
Combine juice, salt, garlic, and anchovies in a small food processor; process 30 seconds or until mixture forms a paste. Add oil; pulse 10 times or until combined. Spoon mixture into a small saucepan; bring to a simmer over medium-high heat. Remove from heat; stir in parsley.
Place 2 baguette slices on each of 12 plates. Drizzle each slice with about 1/2 teaspoon oil mixture, and top with about 1 tablespoon vegetables. Serve immediately.